Quinoa Salad With Tahini Dressing

Total Time
30 mins
15 mins

Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.

Skip to Next Recipe




  1. Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
  2. In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
  3. Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
  4. This recipe can be refrigerated up to 3 days.
  5. The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.